Blueberry and Strawberry Crumble

My fridge is overloaded with strawberries and blueberries and I wanted more of a comfort food so I came up with a strawberry and blueberry crumble. I used a single oval ceramic dish but a small baking pie pan would also work.

What you'll need:

Filling:

1cup blueberries 

1 cup diced strawberries (can be whole or diced)

1 tbs corn starch

1 tbs lemon juice (can always add more)

Crumble:

 1/2 cup gluten free whole wheat flour

1 tsp baking powder

1/4 cup raw sugar

1/4 tsp cinnamon

Pinch of nutmeg

Pinch of salt 

2 tbs non dairy butter

1/4 non dairy milk

Direction:

Turn oven to 450 degrees

In bowl mix all filling ingredients.

Mix all crumble ingredients in separate bowl.

Place filling in pan or dish and use hands or spoon to cover the top with crumble. You can spread it to cover it all or just place little spoonfuls.

Bake for about 25 minutes or until top crumble is brown.

 

Banana pancakes!

Recipe adapted from Fitness Magazine:

Makes about 10 small and 5 large pancakes.

What you'll need

• 1 1/2 cups unsweetened almond milk (or non-dairy milk of your preference)
• 1 cup gluten free rolled oats
• 2 ripe bananas chopped
• 1/2 cup gluten whole wheat flower
• 1 Tbsp., plus 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 tsp. cinnamon
• pinch of nutmeg
• 1/2 tbs vanilla

Directions:

Place oats and milk in blender and mix then add rest of ingredients and blend together. Pour in hot skillet with a thin amount of coconut oil spray and cook till brown on both sides.

Enjoy!